Sun-Dried Tomato & Parmesan Couscous
Great side dish, rice or pasta alternative

Serves 6 people

In a small bowl, combine the sun-dried tomatoes and water. Cover with plastic wrap and microwave on high for 2 minutes.

Drain, let cool, then blot thoroughly with paper towels. Chop finely and set aside.

In a small skillet, stir pine nuts over medium-low heat until lightly toasted, about 3 minutes.

Transfer to a plate to cool. In a medium bowl, combine the tomatoes, pine nuts and all remaining ingredients. Transfer to a jar or zip-close bag. Then refrigerate for up to 1 month.

In a medium sauce pan, combine the couscous mixture with 2½ cups of water and 1 teaspoon of olive oil or butter (optional).

Bring to a boil and then cover.

Remove from the heat and let stand for 5 to 10 minutes, or until all the water is absorbed. Fluff with a fork before serving.

Nutrition per serving (values are rounded to the nearest whole number): 164 calories; 41 calories from fat; 5 grams fat (1 gram saturated; 0 grams trans fats); 3 milligrams cholesterol; 26 grams carbohydrate; 7 grams protein; 4 grams fiber; 352 milligrams sodium.

 

 

 

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
www.Ziyad.com | Email Us

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½ cup sun-dried tomatoes (dry, not oil-packed)

½ cup water

3 tablespoons pine nuts Spanish Pine Nuts

1½ cups whole-wheat couscous RCL Couscous

3 tablespoons grated Parmesan cheese

1 tablespoon dried minced onion

1 tablespoon dried parsley

1 teaspoon dried oregano

1 teaspoon dried rosemary

½ teaspoon salt

¼ teaspoon ground black pepper

 

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